Country Sauteed Fiddleheads Recipes

Steps:

• Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

Steps:

• Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
• On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
• Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.